Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish.
Prepare the Pumpkin Filling:
In a large bowl, whisk together pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground cloves, salt, eggs, and evaporated milk until smooth.
Pour the pumpkin filling into the prepared baking dish.
Make the Crisp Topping:
In a medium bowl, combine oats, flour, brown sugar, and ground cinnamon.
Add the cold, cubed butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Assemble and Bake:
Sprinkle the crisp topping evenly over the pumpkin filling.
Bake for 45-50 minutes, or until the topping is golden brown and the filling is set.
Serve:
Allow the pumpkin pie crisp to cool slightly before serving.
Optional: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
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